Fresh cucumber pasta salad with creamy Greek yogurt dressing, crisp vegetables, and fresh dill. Perfect for a light summer lunch or picnic.

Scale

8 oz rotini pasta

1 large English cucumber, sliced

1/2 red onion, thinly sliced

1 cup cherry tomatoes, halved

2 tablespoons fresh dill, chopped

1 cup plain Greek yogurt

1 tablespoon lemon juice

1 tablespoon white vinegar

1 teaspoon garlic powder

Salt and black pepper to taste

1. Cook the pasta according to package directions until al dente.

2. Drain and rinse under cold water to cool completely.

3. In a small bowl, whisk together Greek yogurt, lemon juice, vinegar, garlic powder, salt, and pepper.

4. In a large bowl, combine pasta, cucumber, onion, cherry tomatoes, and dill.

5. Pour the dressing over the salad and toss well.

6. Chill for 20–30 minutes before serving for the best flavor.

Chill before serving for best taste.

Store in an airtight container for up to 3 days.

Stir before serving and adjust seasoning if needed.

Keywords: fresh cucumber pasta salad, light summer lunch, simple pasta salad, refreshing picnic dish